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Overhead shot of a salmon sushi bowl

Salmon Sushi Bowls

These Salmon Sushi Bowls are the perfect easy weeknight dinner! Featuring soy-ginger marinated broiled salmon, fluffy sushi rice, creamy avocado, crisp cucumber, and crunchy nori, these deconstructed bowls are PACKED with flavor. A drizzle of spicy sriracha mayo and a sprinkle of sesame seeds bring it all together for a delicious, homemade sushi experience - no rolling required!

Course Dinner, Main, Main Course
Cuisine Asian Inspired
Keyword healthy sushi bowl, salmon avocado rice bowl, salmon bowl recipe, salmon sushi bowls, sushi bowl recipe, sushi bowl recipe salmon, sushi bowls, sushi inspired recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Author Molly | Spices in My DNA

Ingredients

For the salmon

  • 2 salmon filets (about 3/4 - 1 lb.)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly grated ginger*
  • 1 tablespoon honey

For the sushi rice

  • 1 cup short grain white rice, rinsed
  • 1 1/4 cups water
  • 1 teaspoon kosher salt
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar

For the sriracha mayo

  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • pinch of salt

For the toppings

  • diced avocado
  • sliced cucumbers
  • crushed nori sheets
  • thinly sliced scallions
  • sesame seeds

Instructions

  1. Begin by marinating the salmon. To a shallow dish, add the soy sauce, rice wine vinegar, sesame oil, garlic, ginger, and honey. Whisk to combine. Place the salmon in the dish, flipping it back and forth in the marinate to coat. Cover with plastic wrap and place in the fridge for 20-30 minutes while you prep the rest of the meal.

  2. Make the rice. Add the rice, water, and salt to a rice cooker or pot. Cook according to package directions. Once rice is finished cooking, fluff with a fork, then add the rice wine vinegar and sugar and stir to combine.

  3. While the rice is cooking, make the sriracha mayo. In a small bowl, whisk together the mayonnaise, sriracha, rice wine vinegar, soy sauce, and honey until smooth. Season to taste with salt and additional sriracha or honey if you want extra kick/sweetness. Set aside.

  4. Preheat your oven's broiler to high, and position the oven rack in the upper third of the oven. Place the salmon on a foil-lined rimmed baking sheet. Broil the salmon for 8-10 minutes, or until salmon is cooked to your liking, and top is golden brown and caramelized.

  5. Assemble the bowls. Place a mound of the sushi rice in a bowl, and top with a salmon filet. Add diced avocado and sliced cucumber, sprinkle with the crushed nori sheets, sesame seeds, and scallions, and finish with a healthy drizzle of the sriracha mayo.

Recipe Notes

*The ginger paste in a tube you can find in the produce section will work here as well!

*As mentioned in the post, I like to add this sauce to my bowls too! Totally optional but extra delicious.